New This Month

New York-Style Cheesecake with Chocolate Crust

161

This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.

  • Yield: Makes one 10-inch cake

Source: The Martha Stewart Show, Episode 2117

Ingredients

  • 6 tablespoons unsalted butter, room temperature, plus more for pans
  • One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
  • 2 1/4 cups sugar
  • 3 tablespoons sugar
  • 3 pounds (six 8-ounce packages) cream cheese, room temperature
  • 1/2 cup all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 5 large eggs
  • 4 blood oranges
  • 2 tablespoons orange liqueur

Directions

  1. Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

  2. Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

  4. Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

  5. Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

Reviews Add a comment

  • ScoutMomAng
    19 DEC, 2016
    I was wondering if I could make this an Oreo Cheesecake instead of a blood orange cheesecake? Seems like I could fold in crushed Oreo's before pouring into the spring form pan and sprinkle crushed Oreo's on top.
    Reply
  • bjorko
    22 JUN, 2013
    This cake is fabulous. I've made it a dozen times or more and it is perfect every time. Critical not to overmix the filling (after adding each egg) and absolutely must be baked in a water bath. Cracking cheesecakes sometimes come from skipping this process. Also, over door cracked open and oven off for last hour also critical. Don't give up, try it again, it is so worth it.
    Reply
  • karenuh
    10 JUL, 2012
    regarding pianoman37's post: your description sounds like you turned the oven off & left the door closed for an hour where you should have turned the oven off & left the door ajar for an hour. I don't know if this caused your problem, but possibly. My door is ajar right now & I hope I have better luck than you did b/c this is a time consuming recipe. But I know it will be worth it if it works.
    Reply
  • pianoman37
    15 FEB, 2012
    I did all right to a tee when I shut off oven cake looked fantstic opened the door slightly after an hour I opened the door to find the cake went lower and a very big crack this has not happened when I took the cake out when time was done WHAT HAPPENED????
    Reply
  • MS10285388
    5 NOV, 2011
    This is my 3rd time making this recipe and it is success everytime! I love it and plan on using it during the holiday for a party and office Christmas party.
    Reply
  • jodelunas
    22 AUG, 2011
    I make this all the time and it turns out perfect. I want to make mini ones and don't know how long to cook them. Does anyone know or have an educated guess?
    Reply
  • TheKingOfDomisticArts
    30 JUL, 2010
    I made this for 4th of July and everyone loved it. This is a keeper.
    Reply
  • mchema
    16 APR, 2009
    When I'm done baking my cheese cakes I crack the oven with a wooden spoon and allow it to cool in the oven. After it cools (an hour or two) I let it sit at room temp before putting it in the fridge.
    Reply
  • aitak
    10 MAR, 2009
    V. good, except i would bake it 15 minutes less, to avoid cracks
    Reply
  • cmb118
    5 DEC, 2008
    I love the cheesecake, but never seem to be able to get it right. Mine seems very wobbly after the suggested cook time and my top gets dark. I have lowered the rack in the oven and covered the top with foil part way through. I am always concerned it is not done so bake longer than suggested. Any recommendations?
    Reply